I know what you’re thinking… mac & cheese with edamame? Yes, you read that right! This copycat recipe takes me back to the kids menu at California Pizza Kitchen. My cousin and I would go there monthly with our mom’s and order this every time without fail. It’s not the healthiest, but it’s so delicious and indulgent. The classic CPK recipe didn’t come with a breadcrumb topping, but of course I had to spruce it up! I hope this recipe transports you back to being a kid like it did for me

Ingredients

• 16 oz block Velveeta Original, cubed
• 1 cup heavy whipping cream
• 1 lb (16 oz) box of rotini or fusilli noodles
• 2 tbsp melted butter
• 1/3 cup plain breadcrumbs
• 1/3 cup parmesan and romano (or cheese of choice)
• 1 bag of frozen shelled edamame (about 10 oz)
• Salt
• Pepper

Directions

1. Preheat oven to 350 degrees.
2. While oven is heating, bring a large pot to boil. Salt the water and add the pasta, stirring occasionally. Cook the pasta until al dente, or a minute or so less than the time suggested on the package directions.
3. While the pasta is boiling, add the heavy whipping cream and Velveeta cheese to a large pot over medium heat. Stir until the cheese cubes are melted and combined. Remove from heat.
4. Microwave edamame according to package directions.
5. Drain pasta and combine with cheese and cream mixture. Add cooked edamame and stir until combined. Add salt and pepper to taste.
6. In a separate bowl, melt 2 tbsp of butter and combine with 1/3 cup of breadcrumbs and 1/3 cup of shredded cheese.
7. Spoon mac and cheese mixture into baking dish and top with breadcrumb mixture.
8. Bake for about 10 minutes, or until the breadcrumbs are golden brown.

Notes

I baked my mac and cheese in individual ramekins, but if you’re baking it in a large baking dish then you may need to double the breadcrumbs recipe!